Abstract
ION-EXCHANGE adsorbents have come into increasing use for the de-acidification of fruit juices and extracts1-3. In spite of the wide application of such methods in these and related fields, as summarized by Riches4 and by Davies5, the effect of such treatments on the Stability' of juices has, to the best of our knowledge, received little or no attention.
This is a preview of subscription content, access via your institution
Access options
Subscribe to this journal
Receive 51 print issues and online access
$199.00 per year
only $3.90 per issue
Buy this article
- Purchase on SpringerLink
- Instant access to full article PDF
Prices may be subject to local taxes which are calculated during checkout
Similar content being viewed by others
References
Englis and Fiess, Ind. Eng. Chem., 34, 864 (1942).
Matchett, Legault, Nimmo and Notter, Ind. Eng. Chem., 36, 851 (1944).
Buck and Mottern, Ind. Eng. Chem., 37, 635 (1945); 39, 1087 (1947).
Riches, Chem. and Ind., 43, 656 (1947).
Davies, Chem. and Ind., 4, 51 (1948).
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
CHALLINOR, S., KIESER, M. & POLLARD, A. Effect of Ion-Exchange Treatment on the Stability of Apple Juice. Nature 161, 1023–1025 (1948). https://doi.org/10.1038/1611023a0
Issue date:
DOI: https://doi.org/10.1038/1611023a0
This article is cited by
-
A Simple Gasometric Method for the Analysis of the Fermentation-inhibiting properties of Antimicrobic Agents
Nature (1950)
-
Hundert Jahre Ionenaustausch
Experientia (1950)
-
The physiology of microbial spoilage in foods
Antonie van Leeuwenhoek (1949)
